Restaurant business #5 2015 by Hotel & Restaurant Business Magazine

OCTOBER 2015

'f you(re anything like me (an 80s

was in equal measure both terrifying

analogue model) new trends and

and inspiring—taking into account

technology probably seem quite an-

the disheartening global economic

noying and intimidating—best to ig-

outlook and the brave new world of

nore them and hope they go away.

disrup$ve futuris$c technologies that

&ell, after hearing trend guru Dion

are not very far in the future at all.

Chang (s presentation, ' know they are

&hile '(m s$ll )guring out how to use

not going to go away—and also that

my iPhone 6, things like drone deliv-

technology can do amazing things for

ery and driverless cars are changing

your business if you get to grips with it

the world as we know it right now.

just a little bit.

The challenge for restaurant

Luckily there are suppliers out

businesses is no longer thinking steps

there whose bus iness it is to under-

ahead of the compe$$on—the na-

stand the role of technology in your

ture of compe$$on has changed

business—people like Chris Davis,

dras$cally. The trick now is to inno-

developer Of the wildly popular Ap-

vate constantly and harness disrup-

petite app. Our technology feature

$ve technologies to take your busi-

Rise of the Machines on Page 10

ness to the next level.

looks at practical technology s olu-

Greg Solomon, CEO of McDon-

tions like Appetite and Absa(s Pay-

ald(s spoke about building an innova-

ment Pebble, as well as considering

$on culture and how you can meas-

the disruptive technologies that are

ure that to the nth percentage on

changing the way we all live and do

your bo3om line.

business.

PUBLISHER AND EDI OR Hilary &ard

Restaurants in the news.

082 330 1981 hilary@rbmag.co.za

;ournews is taking its opera$ons to the next level, ADVER ISING SALES Hilary &ard 082 330 1981

with new brands, African expansion, Krispy Kreme and more.

hilary@rbmag.co.za

! Nick ;erris 0717858732

Johannesburg

Technology is changing the way restaurants do business. '( ! !

CON AC PO Box 1346 Cresta 2118

" # $ %#!

)

Stand a chance to win your share of R45 000 when you download the Appe$te app.

+27 011 782 8636 088 011 782 8636 www.rbmag.co.za

# "

))

Jamie-Lee Saunders of Grootbos wins a first.

@restaurantbusinessmag @resbizmag

ON HE COVER: Th a

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M ha Restaurant BusinessTM magazine is published by Cimarron Media F Marke$ng Co. Reg. 2011/101976/07 Copyright reserved

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The Sun City hotel is also being

million refurbishment to revitalise its

reposi$oned to provide an Valways

iconic appeal. Each of the resort(s

onâ&#x20AC;?, Vegas-style party zone, complete

four hotels, as well as the entertain-

with night clubs, burlesque clubs and

ment zones and food and beverage

restaurants. Just opened at the Sun

oďŹ&#x20AC;ering, are being revamped.

City Hotel is Mugg F Bean, with Leg-

The 382 luxury self-catering apartments at the Sun Vacation Club have already been upgraded, and

trusted

soon to open. At the )ve star Cascades hotel,

restaurant

Santorini has made way for an up-

brands Spur and Ocean Basket are

scale restaurant, Bocado which pays

homage to the vibrant culinary dish-

board

family

ends upmarket restaurant night spot

enhance

timeshare(s family appeal.

the

es of the Mediterranean.

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Hot on the heels of its JV to bring

$vity, the four directors insist that

Krispy Kreme to South Africa, the

they enjoy being their own bosses,

group announced the launch of its

and are not open to lis$ng or being

sexy, upscale Brooklyn Brothers

acquired by a bigger group.

burger brand, expansion of its Afri-

VThe restaurant franchise market

can footprint for News Café, turna-

has been challenged in recent years by

round of recent ac uisi$on 1oyo,

a variety of popular health-related di-

and a new souvlaki bar concept.

et trends, providing opportunities for

Now the group has announced

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but despite this sudden ﬂurry of ac-

forward-thinking businesses to fill the

plans to really push the envelope in

gaps that have been created in the

its bid to remain market leaders in

market as a result,” says operations

fast casual restaurant franchising –

director, Michael Deftereos.

“The desire to ﬁnd healthier op-

Fournews has shown that it can

$ons does not supersede the need to

address the public need with its di-

eat on the go though. Our consumers

verse selec$on of brands and over

are on the move and need to have

the past 20 years, it has built a solid

fast op$ons that can be eaten on

franchise group through the success

lunch breaks or picked up on the way

of recognisable brands such as News

home. 't is at this intersec$on of

Cafe, 1oyo, Smooch and Café Fino.

higher uality food and the need to

Fournews announced its re-

be uick that the concept of fast cas-

branding with a contemporary new

ual has found its niche.”

logo along with a decision to update

The fast casual restaurant has

and reinvent exis$ng brands in line

been one of the fastest growing con-

with market changes. This updated,

cepts of the restaurant industry over

modern look also comes with some

the last decade. Though s$ll a small-

exci$ng addi$ons to its porholio of

er part of the overall market than

franchise oﬀerings.

both the fast food and casual dining

Says 2eiereosj “Our aim has

segments, par$cularly in South Afri-

been to oﬀer the South African mar-

ca, fast casual concepts are making

ket brands that reﬂect current food

their mark and gaining popularity

trends, which is why we have chosen

each year.

to give our trusted favourites a new

gnlike tradi$onal fast food take-

twist and brought in new franchises

away restaurants, the market for fast

that are either interna$onally-

casual is far less saturated, and oﬀers

recognised and proven, or that ﬁt in

both uick casual dining or over-the-

with the need for healthy, high uali-

counter convenience for uality din-

ty fast food alterna$ves to what is

ing at home.

currently on oﬀer.

“Our newly revealed Fournews

versiﬁca$on strategy, Fournews has

logo reﬂects the strides that we have

balanced its porholio with the open-

made – in our company as well as in

ing of the ﬁrst African store for the

the industry as a whole.”

interna$onally revered doughnut

Fournews has maintained its goals for diversiﬁca$on with the

franchise, Krispy Kreme. “ very addi$on to the group

launch of Brooklyn Brothers, which is

plays a part in realising the wider vi-

an on-trend American diner franchise

sion that we have going forward,” ex-

that recently opened in Bedfordview

plains 2eiereos. “We are conﬁdent

and that is to date unlike any other

in the decisions we have made so far,

oﬀering in the South African market.

and look forward to seeing our ﬂedg-

Another ﬁrst is the soon to be

ling franchises take their place along-

launched Souvlaki Bar. This will be

side those already entrenched in the

the ﬁrst fast casual dining franchise

hearts of the South African public.”

to oﬀer a healthy tradi$onal /reek

This year, Fournews celebrates

menu. Whilst, in keeping with its di-

the 20th birthday of its most renowned brand, News Cafe. To highlight the success of the last two decades, the boldly updated News Cafe ﬂagship store will open its doors in Rosebank this summer.

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the local pizza delivery guy take

my phone to re-order a beer, instead

credit card payments.

of having to summon a waiter?

Technology is not only allow-

The foodservice industry might

ing restaurants to operate more

seem like the last bas$on for an old-

eﬃciently, but also refocus their

world experience, but technology is

staﬀ on other du$es or even, gasp,

increasingly playing a role in its evo-

replace them.

lu$on, as evidenced by the comput-

'n one 9ondon restaurant,

er-based terminals that send orders

there are no paper menus. 'nstead,

to the kitchen and split che ues

the menu is projected onto the ta-

three ways, and mobile-based trans-

ble, which you can navigate as you

ac$on systems like Appe$te or the

would a tablet. Food is ordered by

ABSA Payment Pebble that let even

pressing the virtual bu3ons on the

R'S OF TH 1ACH'N S

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“e-table” at the customer(s leisure. While they wait, diners can watch a video of the kitchen staﬀ preparing their food or pull up info about the local area; they call up the bill at the end of the meal. The projec$on

The eﬃciency of having a beer

system is even customisable on the

delivered when ' want it, knowing

ﬂy, allowing the restaurant to change

where my meal is, and paying when

it for special events, games for the

' want to leave puts me back in con-

kids, or even birthday messages.

trol of my dining experience.

'n a Tokyo restaurant using Sony

The only downside is when you

Kinect Technology, a projector and a

order a beer and get a Shirley Tem-

microphone you can order from a

ple, or your burger arrives with ex-

holographic server. Rather than raise

tra chilli because of soiware issues.

a hand (or your voice) in an eﬀort to

Yeah, there are wrinkles to work

ﬂag down a waiter you order directly

out, but ' say, bring it on.

from the table.

Follow @resbizmag and @Ferris3Nick on Twitter.

R'S OF TH 1ACH'N S

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percent of the research respondents

to the survival of any business, many

ranked fre uent and prolonged pow-

food outlets ﬁnd this a challenge due

er failures as their main concern,

to the inability to accept payments

ahead of factors such as crime and

via card (especially for home or

rising interest rates.

oﬃce deliveries) or to accept pay-

The Payment Pebble™ Handset

ments at all during rolling blackouts

from Absa – an innova$ve new mo-

across the country, with payment

bile payment solu$on- was designed

systems oﬄine and point-of-sale de-

to solve these real-life business chal-

vices having a limited ba3ery life.

lenges for merchants across a num-

'n July this year, NCA reported

ber of industries in South Africa,

on data from an S1 Survey which

aimed at mi$ga$ng losses incurred

revealed that load shedding is the

by load shedding, security breaches

biggest external threat to small and

and lack of access to new digitally-

medium enterprises. Seventy-one

savvy markets.

R'S OF TH 1ACH'N S Here are 6 uni ue things the Pay-

er and more convenient means of

ment Pebble™ Handset can oﬀer you

transac$ng, meaning that they don(t

to improve your restaurant businessj

carry cash on them anymore. Businesses can accommodate this cus-

9oad shedding is not an obstacle

tomer trend by making electronic

for payments

payments safe and easy with the

With a ba3ery life of 0 consecu$ve “ac$ve” hours (up to

Payment Pebble™ Handset.

00 transac-

$ons) and up to ﬁve days on stand-

Customisable pahorm

by, the portable, cash-less solu$on

Businesses can load their menu or

enables you to accept payments from

other informa$on (contact details,

literally anywhere - even during elec-

store loca$ons etc.) to the device via

tricity outages, increasing your po-

@rd-party Apps for an enhanced cus-

ten$al for proﬁt and ability to serve

tomer experience.

customers without interrup$on. 4. 2.

2elivery made safe and easy

1igra$on to digital banking

The Payment Pebble™ Handset is a

channels

complete, stand-alone device built

1any consumers are op$ng to bank

for the sole purpose of processing

solely via electronic channels as a saf-

transac$ons. There is no way of ac-

TH PAY1 NT P BB9 HAN2S T 'S A STAN2-A9ON 2 V'C Bg'9T TO PROC SS TRANSACT'ONS. TH R 'S NO WAY OF ACC SS'N/ 1ON Y OR BANK ACCOgNTS V'A TH HAN2S T, SO 'T HO92S NO APP A9 FOR CR'1'NA9S.

R'S OF TH 1ACH'N S cessing money or your bank account

Aﬀordable

via the handset, so it holds no appeal

The Payment Pebble™ Handset is

to criminals. From a customer point

available on two payment op$onsj

of view, the handset accepts chip

●

R2 60 to purchase once-oﬀ

and magne$c stripe enabled cards

with a R 0 monthly service fee

that are P'N driven, and it makes use

over a 24-month contract, orj

of shuﬄe pin technology which pre-

●

R@7 per month for a 2-month

vents the possibility of a customer(s

contract which includes the R 0

pin being copied or memorized by a

service fee.

cashier,

waitron

delivery

a3endant. Regardless of how many hand-

The merchant only pays from @.2% -@.7 % per transac$on—

sets your outlet uses, they all sync to

markedly lower than the standard

one back-end transac$onal system,

market rate.

so every payment is held centrally

The Payment Pebble™ Handset

and immediately reconciled. The de-

harnesses the latest mobile payment

vice also includes geo-tracking capa-

technology, enabling business own-

bili$es which can be used for mul$-

ers to oﬀer a safe and convenient

ple purposes such as monitoring de-

payment method for their custom-

livery drivers or obtaining direc$ons

ers—thereby increasing customer

to customer addresses.

service and sales.

co-friendly

The device is completely paperless and electronic receipts are delivered to customers via S1S or email.

JA1' 9

SAgN2 RS, /ROOTBOS

star$ng her culinary career in earnest she worked as a waitress in Hermanus and the

JS^JO-9OO SSHINOPM (22), CR^^JM CYO\ SK

gS. Not having had any chef training, she

/rootbos Private Nature Reserve outside

originally applied for a job as a waitress at

Hermanus, was crowned the winner of the

/rootbos, but soon graduated to working

inaugural Chefs Who Share—Young Chef

in the kitchen.

Award recently.

/rootbos /1, Sean 'ngles, says

Bea$ng six other ﬁnalists to the $tle,

Saunders is a natural whose talent shone

the talented young chef not only gained

through from the start. 1entored by pastry

exposure to a high-proﬁle audience on the

chef, Chris$en Schreker, Saunders entered

night but also won a trip to urope.

her canapé recipe Pink Peppercorn 1aca-

Saunders hails from the Overberg

roon with 2uck 9iver Pâté and Candied Ap-

region in the Western Cape. Prior to

ples. One of 4@ entries, it stood out for the judges thanks to its arhul presenta$on and combina$on of sweet and salty ﬂavours. At the gala Saunders was paired with mentor chefs Chantel 2artnall of 1osaic at The Orient and Scot Kirton of 9a Colombe.

Goldi crumbed chicken offers a variety of tasty, convenient products, ideal for all occasions. It’s quick & easy to prepare; from freezer-to-fryer.

CODE

49658 49188 49584 49603

DESCRIPTION

CASE WEIGHT

Goldi Crispy Strips

3 kg

Goldi Chicken Nuggets Goldi Chicken Schnitzel

3 kg 4 kg

Goldi Chicken Burgers

3 kg

UNITS PER CASE

· · · · · · · ·

3x1 kg bags/case ±90 strips/case 3x1 kg bags/case ±150 nuggets/case Unit weight ±125 g ±30 schnitzels/case Unit weight ±80 g 36–38 burgers/case

BARCODE

CASE BARCODE

600 1342 49658 6

1600 1342 49658 3

600 1342 49188 8

1600 1342 49188 5

600 1342 49584 8

1600 1342 49584 5

600 1342 49603 6

1600 1342 49603 3

www.astralpoultry.com Goldi a division of Astral Operations LTD Tel: +27 11 206 0600